Thursday, June 3, 2010

Savory Breakfast Pastry

When we have overnight guests, I try to plan ahead and have something in mind to make for a late breakfast or brunch the next morning. More often than not, those guests are my kids and they're always in a yank to hit the road so they can get the trip back home behind them and salvage what is left of their weekend before going back to work the next day. So for them, it's usually no breakfast, or a quick scrambled egg and toast. When my best friend comes to party visit, she's more the Egg McMuffin and hash browns kinda gal, so I don't usually get to make breakfast for her either. This weekend I'm having a houseful again and we'll see if I actually get to make this, or if I've merely made this as another blog posting. Hubby and I really enjoyed it for lunch today though!

In a medium bowl whisk together 5 eggs, mayonnaise and Tabasco sauce until smooth. Set aside.In a large non-stick skillet heat olive oil over medium heat. Add diced Canadian bacon and fry until crisp. Drain from pan with slotted spoon to a paper towel.

To the same skillet, add the onion and red pepper. Season with salt and pepper and saute until onions are translucent, 5-6 minutes. Add the garlic and spinach and continue to saute until spinach is wilted.

Pour eggs over sauteed vegetables and cook until set, but not dry, stirring occasionally. Remove from heat and stir in Ro-tel tomatoes, cream cheese, shredded cheese and reserved Canadian bacon. Place mixture in a bowl and chill for 30 minutes.

Preheat oven to 400 degrees. Line a baking sheet with a silpat or parchment paper. (I flipped over a baking sheet and used my silpat.) In a small bowl, whisk remaining egg with a tsp of water until frothy.

Roll puff pastry into a 12 X 10 inch rectangle. Spoon egg mixture down center of pastry, leaving a one inch margin on top and bottom and three inch borders on each side.

Cut pastry on side borders into one inch strips.

Crisscross strips over top of filling.

Brush top and sides of pastry with egg wash and top with seeds if desired. Bake for 30 minutes or until pastry is golden brown and puffed. Remove from oven and let cool a bit before slicing to serve.

Hi Mags, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

Mags, I can come and I'll hang around for brunch! This looks delicious--and the puff pastry intrigues me as I have yet to use it. A pot of strong coffee and I'm all yours--or until after brunch for sure.

I made this for a tailgating breakfast. It was awesome! I cooked the filling the night before and refrigerated overnight. The next morning I assembled the puff pastry and baked. Next time I make this, I will assemble it the night before and wrap it in plastic wrap, so I just have to bake it in the morning. Thanks for a great recipe.

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com